In North American or northern European settings, those who observe Easter will feast with friends and family on the evening of Easter Sunday, following a long Lenten fast. And this is generally when the festivities and Easter contemplations end. Not in Italy, however. On Easter Monday, it’s as if they have chosen to celebrate the resurrection of Christ one more time, breaking out Cuddura di Pasqua yet again after the dawn of this new day.
A Pompeii è stato scoperto un nuovo affresco raffigurante una focaccia italiana. L’archeologa culinaria Farrell Monaco propone una ricetta per prepararla e spiega perché non è una pizza.
Good day, good readers and a happy April to you! Spring has sprung! The dawn of a new summer is just around the corner and many of us are starting to crawl out of a long winter’s hibernation, wrapping up a year of income taxes (yuck!), and getting ready for […]
The galette is an open-faced, uncovered pastry (or pie) that is a tradition of Brittany, an area in northern France with Celtic origins. Historically, the galette was made popular as a type of cake (Galette Des Rois) associated with the Epiphany, celebrated on January 6th, in Catholic liturgical tradition with […]
About the author:
Farrell Monaco is an award-winning Classical archaeologist and food-writer whose research centers on food, food preparation, and bread in the Roman Mediterranean. She writes regularly on the role of food and food preparation in Roman daily life on her site, Tavola Mediterranea, and publishes in both English and Italian. Farrell has also written exclusively for Atlas Obscura and BBC Travel. Her work has been featured prominently by National Geographic, Popular Science, The Atlantic, the BBC, The Guardian, The Economist, Esquire Magazine, SAPIENS Magazine, Verve Magazine, Saveur Magazine and Milk Street. In November of 2020, Farrell co-produced, wrote and presented a video on the history of the date palm fruit with The Getty Museum (Los Angeles, USA).
